Pumpkin, rosemary and honey soup
Allergen – None. Gluten, egg, dairy and nut free.
g
NF
Nut free
GF
Gluten free
EF
Egg free
DF
Dairy free
Main meal
Snack
Ingredients
Serves
people
Method
- Heat the oil in a pot, add the onion and garlic, fry off until just beginning to colour.
- Add the pumpkin and continue to sauté for 10 minutes.
- Add the rosemary, thyme, stock, pepper and honey, bring to the boil and simmer for 30-40 minutes.
- Once cooked, blend to a smooth puree.
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
Copyright © State of Victoria 2025.